Chili-Spiced Sweet Potatoes

Sorry for the terrible foil-backed photo!

So, a month or so ago, I was looking for a packaged side dish (don’t judge!) and saw some Chili-Spiced Sweet Potatoes at the local market. Their stuff is usually pretty good — I mean, it’s fresh veg in there — so I got them, all excited. I took off the wrapper and they smelled awesome! Woo! Then I baked them as instructed on the package (which said, admittedly, that grilling is preferred, but I don’t have a grill that isn’t sponsored by a boxer) and after about twice the recommended cooking time, they were half still hard and half dried and burny and had stopped even smelling good. This… this could not stand. I was going to do this RIGHT.

The resulting roasted sweet potatoes in chili spices have proved popular around the house. This should work with any sort of sweet potato, whatever the color of the flesh, though the orange ones are particularly lovely. There may have been words said over the fate of the leftovers.

Chili-Spiced Sweet Potatoes

2 medium sweet potatoes
3 Tbsp. olive oil
1/2 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. smoked paprika
1/4 tsp. coriander
black pepper to taste

Preheat the oven to 425F and line a baking pan with foil.

Peel the sweet potatoes and dice into fairly small pieces — a half inch or so. Sweet potatoes are dense! Scatter them on the baking sheet and drizzle the olive oil over them, then toss. Sprinkle on the spices and toss again. (Yes, I know, this is just roasting another veggie, but this spice blend is surprisingly good!) Bake for about half an hour, until brown and crunchy on the bottom. Serve with really good BLTs (my BLT secrets: focaccia; heirloom tomatoes; and super-smoky, garlicky Hungarian bacon)!

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~ by iliadawry on 4 August 2012.

2 Responses to “Chili-Spiced Sweet Potatoes”

  1. Hot DAMN this sounds delightful! Also, I would be hard pressed to think of a better sounding BLT.

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